Description
A vibrant and easy sheet pan recipe combining juicy chicken with colorful veggies and a sweet teriyaki-inspired sauce.
Ingredients
Scale
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the sheet pan, spread the chicken pieces, chopped bell peppers, onion wedges, and fresh pineapple.
- Drizzle the olive oil over the ingredients, then sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast in the oven for 20–25 minutes, flipping halfway through until the chicken reaches 165°F (74°C).
- While baking, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan over medium heat and simmer for 3–4 minutes. Add cornstarch slurry if a thicker sauce is desired.
- Once cooked, drizzle the sauce over the dish and garnish with sesame seeds or green onions if desired.
Notes
Serve over rice or with a green salad. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan dinner, quick meals, tropical recipes